This roast leg of lamb is a real treat. It makes for a fantastic Sunday meal, one which will impress any guest, and perfect for Easter. The lamb is tender and packed with flavour. The savoury crust pairs perfectly with homemade mint sauce. And the best thing? It is extremely easy to prepare. It also makes for fantastic leftovers – if there is any left, as in my experience people usually enjoy second helpings! Enjoy.
For the Lamb
1 Bone-In Lamb Leg ~2kg (available at Foodsaver)
8 garlic cloves, roughly diced
1.5 tbs salt (a little less if you don’t want it too salty)
2 scant tsp freshly ground pepper
2 scant tbs finely chopped fresh thyme
2 tbs Reine de Dijon Mustard (available at Foodsaver)
2 tbs Chorio olive oil (available at Foodsaver)
2 scant tbs freshly squeezed lemon juice
For the Mint Sauce
2.5 handfuls of finely chopped mint
4 tbs boiling hot water (just enough to cover the mint)
1 tbs Foodsaver white sugar
4 tbsp white wine vinegar
Salt to taste
1. Prepare the mint sauce by mixing together all the ingredients in a little jug and letting them rest in the fridge.
2. Prepare the lamb crust. In a small bowl mix together the garlic, salt, pepper, thyme, Reine de Dijon mustard, Chorio olive oil and lemon juice. The mixture should resemble a paste.
3. Using a knife, make several cuts (about 1 cm deep, 1 cm long) into the lamb. Using your hand, rub the paste onto the lamb and into the cuts. Ensure that the paste goes into the cuts as this will give a lot of extra flavor to the lamb.
4. Let it marinate for about 30 minutes, preferably outside the fridge in a cool room.
5. Preheat the oven to 218C and place the lamb in for 15 minutes, then turn down the temperature of the oven to 160C and cook for 50 minutes. Afterwards, switch the oven setting to broil, and broil for 5 minutes to create a nice crust.
6. Remove the lamb from the oven, let it rest for about 15 minutes and then slice and serve. Drizzle with mint sauce and enjoy.